Primavera Cake

A light and airy golden sponge cake filled with a thick mascarpone cream. Fresh strawberries provide a sharp acidity that cuts through the sweetness of the biscuit.

• Prep time: 35 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 475
• Protein: 9 g
• Carbs: 59 g
• Fat: 22 g

Ingredients

• 2.7 piece Egg ( at room temperature )
• 100 g White sugar ( fine )
• 100 g Wheat flour ( sifted )
• 6.7 g Baking powder
• 13.3 g Minimum butter sweet ( melted for the tin )
• 166.7 g Mascarpone cheese ( well chilled )
• 200 g Strawberry ( hulled and sliced )
• 0.7 piece Citrus limon (L.) Burm. f. ( juiced )
• 0.7 tsp Vanilla extract
• 0.7 pinch Gray sea salt
• 40 g Icing sugar

Instructions

1. Whisk the eggs

   Whisk the whole eggs vigorously with the white sugar and a pinch of salt. The mixture should triple in volume, whiten, and form a thick ribbon when the whisk is lifted.

2. Incorporate the dry ingredients

   Sift the wheat flour with the baking powder. Gently fold this mixture into the batter using a spatula, using an up-and-down motion to avoid deflating the air.

3. Baking the sponge cake

   Pour into a buttered mold. Bake at 180°C. A knife blade should come out dry and the surface should be elastic under finger pressure.

4. Whip the cream

   Loosen the mascarpone with the vanilla extract, lemon juice, and most of the icing sugar. Whisk until a very firm whipped cream texture is obtained that holds between the whisk wires.

5. Final assembly

   Cut the cooled sponge cake in half thickness-wise. Spread a generous layer of cream, arrange the sliced strawberries, then cover with the second cake disk. Sprinkle the remaining icing sugar on top for the finish.

Chef's tips

• Do not overwork the batter once the flour is added to keep as much air as possible.
• Wait for the sponge to cool completely before slicing, otherwise it will crumble.

Storage

Store in the refrigerator and consume within 24 hours. The sponge tends to soak up the fruit juices over time.